Mini Jalapeno Corn Muffins

Normally Monday’s are all about DIY in the kitchen. I prefer to make things myself because usually I can make it tastier, healthier, and cheaper than what I can buy in the store. But I have a confession: that isn’t always the case. Occasionally, there is something I can’t make better no matter how much I try. (Gasp!) I know, it even surprises me. 

When I was growing up, when we had chili or beans and ham we always had cornbread to go with it. Cooked in a cast iron skillet with a little sugar thrown in the mix and topped with butter. Yum. We always made that cornbread from a mix. You know the blue box, right? Yep, Jiffy.

After I moved out of my parents, I went through stages of trying out different corn muffin mixes. Surely that mix that was (at that time) under thirty cents a box couldn’t really be the tastiest cornbread, right? For some reason, even the priciest ones I tried couldn’t compare to good ol’ Jiffy. I tried ditching the mix and making my own cornbread a few times, but mine always came up short as well. So, I reverted back to buying the same mix my parents had.

Jalapeno Corn Muffins

When I was making these the other day, I wanted to try something different. I wanted poppable bites with a little extra flavor. I decided to add a personality to those little muffins, and it worked out beautifully. These were a perfect accompaniment to the chili we were having. Those little corn muffins are adorable, aren’t they?  

I do like to give credit when it’s warranted and today credit had to be given to a great corn muffin mix. I’m actually a little bothered that I haven’t been able to do a better job than they have. Does anyone else get annoyed by this? Do you have any packaged favorites that you just can’t improve upon?

Jalapeno Corn Muffins
  • 2 boxes Jiffy Corn Muffin Mix
  • 2 eggs
  • ⅔ c milk
  • 1 can green chilies
  • 3-4 Jalapeno peppers, sliced
  1. Preheat oven to 400. Grease mini muffin tins.
  2. Mix corn muffin mix, eggs, milk and green chilies in large bowl. Allow to set for 4-5 minutes. Re-mix and fill muffin tins ½ full. Top each muffin with a sliced jalapeno.
  3. Bake muffins for 9 minutes or so and allow to sit in muffin tins for 4-5 minutes before removing.


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